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Ингредиенты
- 1Â 1/2 Tbsp. Lime juice
- 1Â 1/2 Tbsp. White wine vinegar, Or possibly champagne vinegar
- 1Â 1/2 Tbsp. Soy sauce
- 1/2 Tbsp. Gingerroot, grated
- 1/2 tsp Lime zest
- 1 x Shallot, chopped
- 1/4 c. Peanut oil
- 1/4 lb Baby salad greens
- 2 x Heads Belgian endive, leaves separated
- 1 x Leek, (8 ounces)
- Â Â Peanut or possibly canola oil
- 1/2 lb Fresh sea scallops
- Â Â Salt
- Â Â Fresh-grnd pepper
- 2 Tbsp. Extra virgin olive oil
Инструкции
- Mix the lime juice, vinegar, soy sauce, gingerroot, lime zest and shallot together in a small bowl. Whisk in the peanut oil to make an emulsion. Wash the salad greens and Belgian endive leaves and dry. Reserve separately.
- Reserve the vinaigrette. Trim the leek to 3 or possibly 4 inches of green. Cut the leek in half lengthwise, then in half crosswise. Julienne the leek and wash very well. Dry the leek thoroughly with several kitchen or possibly paper towels.
- Heat sufficient peanut oil to come 1/2 inch up the sides of a 9" or possibly 10" inch saute/fry pan. When the oil is very warm but not smoking, add in half of the prepared leek. Stir the shreds continually till they are golden, about 30 seconds. Remove to paper towels to drain and fry the remaining shreds. Reserve till ready to serve, recrisping if necessary for 5 min in a 300 degree F oven. Trim the scallops of any connective tissue. Slice them 1/4 inch thick crosswise. Pat the scallops very dry, and season with salt and pepper. Heat a large nonstick saute/fry pan till very warm. Add in the extra virgin olive oil to the pan; then add in the scallops, in batches if necessary, and sear on one side to a rich golden, about 2 min. Turn the scallops onto a platter. To finish the dish: Toss the lettuces and endives separately with about half of the vinaigrette Arrange the lettuces in the center of serving plates or possibly a platter, and arrange the endives around the lettuces. Place the scallops, seared side up, on the lettuces and drizzle with the remaining vinaigrette. Scatter the fried leek on top and serve immediately.
- Vineyards
- Serving Ideas : Serve with Robert Mondavi Fum Blanc or possibly Sauvignon Blanc
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 796 | |
| Calories from Fat 653 | 82% |
| Total Fat 73.3g | 92% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1397mg | 58% |
| Potassium 547mg | 16% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.84g | 3% |
| Protein 24.86g | 40% |
